Chef de Partie

START YOUR JOURNEY WITH US

Can you imagine waking up to the sound of silence where the horizon stretches endlessly and the desert whispers stories of centuries past?
Welcome to Al Maha, a Luxury Collection Desert Resort & Spa, a timeless sanctuary hidden among the rolling dunes of the Dubai Desert Conservation Reserve.

Here, every sunrise paints the sands in gold, and every moment invites you to slow down and reconnect with nature, with purpose, and with yourself.
Among lush palm groves and desert wildlife, our 42 private pool villas offer a world apart, a place where luxury feels natural and authenticity breathes in every detail, from handcrafted interiors to views that blur the line between sky and earth.

Our story is one of heritage, passion, and belonging, and now, it could be yours too.
Join a team that brings the spirit of Arabia to life, crafting experiences as unforgettable as the desert itself.

LOVE WHAT YOU DO EVEN MORE

At Marriott, we believe exceptional guest experiences begin with how we treat our associates.
At Al Maha, you’ll become part of a close-knit family that values passion, purpose, and pride in what we do.

We’re looking for talented and dedicated individuals to join our team, and in return, we offer you the following:

• A career with limitless horizons, from the golden dunes of Al Maha to over 8,000 Marriott hotels worldwide, where new opportunities await.
• Professional growth and mentorship guided by some of the region’s most accomplished hoteliers.
• Competitive salary and benefits, including on-property accommodation and full-board meals.
• Exclusive Marriott privileges, discounted stays and dining, plus special rates for friends and family.
• Comprehensive medical and life insurance coverage.
• All the tools, resources, and support you need to excel every day.

OUR EXPECTATIONS FROM THE ROLE:

The following are specific responsibilities and contributions critical to the successful performance of the position:

General Kitchen

• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Inform Chef of any excess food items that can be used in daily specials or elsewhere.
• Maintain food logs for all food products (e.g., production charts).

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mien place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

Food Safety

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Maintain kitchen logs for food safety program compliance (e.g., A1, A2, A3 etc.).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as Dubai Municipality standards.
• Follow guidelines and checklists related to PIC (Person in charge)
• Support initiatives related to food safety. 
• Report any guest complaints or other issues related to food safety to the culinary management.
• Stocking/Receiving
• Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Prepare special meals or substitute items, where possible, to satisfy guest requests.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Determine how food should be presented, and create decorative food displays.

In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.